Wednesday, July 29, 2009

This is one of my all time favorites! Have I said that before? Anyway I guess the concept escaped me until I had real Thia food. Now I get how it's suppose to taste and suppose to be like, divine! I made a couple modifications to Rachael Ray's recipe mostly because I just didn't have the stuff on hand. Here is my version:

In a sauce pot start 1 c chicken broth with 1/4 c coconut milk to boil. Add Jasmine rice and cook for 15-18 mins or until tender. Turn heat off and let sit until ready to serve.

Heat a large skillet over medium high heat with 2 Tbs oil and add chicken pieces. Season the chicken with salt and pepper. Brown chicken on all sides then remove from pan.

Add last Tbs oil and add the onions, and green pepper. Cook just until the vegetables start to get tender. Then add the rest of the coconut milk and 1/2 c chicken broth. Bring to a boil then reduce heat and let simmer for about 5 minutes. Add chicken back in and simmer for another 2 minutes. Add peas and let simmer just long enough to heat them through.

Serve over coconut rice. Try not to gorge.

*This is sooooo good. I love it cause you can make it more spicy or less, depending on what you like. There were other things in Rachael's recipe that I left out but I'm sure they would only improve the flavor. Like garlic, what couldn't garlic improve?

Tuesday, July 28, 2009

Of course, instead of sloppy Joes. Most Sloppy Joes are more on the spicy side than the sweet side. Ours are on the sweet side. Most of these measurements are guesses. If it turns out gross for you let me know and I will make it again being careful to measure everything.

Friday, July 24, 2009

During the summer I find it easier to sneak those wretched vegetables into food Steve will eat. This is a variation of an earlier recipe. It was originally stuffed and rolled in lasagna noddles. This time I layered it and baked it.

1 large zucchini cut length-wise and chopped1 jar roasted red peppers (reserve a little less than half the jar to make a sauce)6 lasagna noddles cooked and drained1 pint cottage cheese1 small onion

While noodles work heat a large skillet over medium heat with a drizzle of olive oil. Add the zucchini and onion. Cook for about 6 minutes or until tender and beginning to turn transparent. Mix cottage cheese and 3/4 C chopped red peppers in a large bowl. When the zucchini is done add it to the cheese mixture. Take the reserved red peppers and put it in a blender or food processor to make a sauce.Layer the noddles in an 8x8 baking dish. Place half of the cheese mixture on top of the first layer of noddles. Place another layer of noddles, then cheese mixture, finish with the pepper sauce. Dollop it around and spread it for even coverage, it will be a very think layer. bake at 350 for 30 mins.This is a great summer time dinner. It's light and tasty. I almost hate recipes like this cause I find myself stuffing my face more than usual.

Monday, July 13, 2009

I want to apologize for my laziness. It's summer and I'm not experimenting much with food. It's mostly hamburgers and chicken on the grill. I will be gone for the next week on vacation (woot!) so there won't be any new posts for about a week and a half. I do solemnly swear there will be more delicious recipes to come. Please stay tuned :)

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About me

I love to cook...now. When I was first married it was really hit and miss. The first time I tried to make biscuits and gravy the gravy tasted like paste and my husband just smiled and suggested we go to IHOP. I also messed up fudge the first 10 times I made it! Now I only mess up maybe once a year. My ultimate goal is to be just like Paula Deen. She is my hero in every way. Food is about WAY more than filling your tummy. It's about family and filling your soul with love and good times. I hope some of these dishes can inspire you to make meal time family time.